两种测定酱油中氨基酸态氮方法的探讨

该研究探讨了酱油中氨基酸态氮测定的两种方法：酸度计法和比色法。因两种方法间有无差异尚未有定论，依据GB 5009.235-2016《食品中氨基酸态氮的测定》标准，通过探讨影响测定结果的关键因素和操作注意事项来保证方法的准确性，再抽取市售10种酱油，分别用两种方法测定其氨基酸态氮含量，试验结果显示，两种方法检测结果无显著性差异（P＞0.05）。

Two methods for determination of amino acid nitrogen in soy sauce

Two methods (pH meter and colorimetric method) for the determination of amino acid nitrogen in soy sauce were discussed. It is not clear whether there is any difference between the two methods. According to the national standard GB 5009.235-2016 'The determination of amino acid nitrogen in food', the key factors influencing the results of determination and operation cautions to ensure the accuracy of the method were discussed, and then the content of amino acid nitrogen in 10 commercial soy sauce samples were determined by the two methods. The results showed that there was no significant difference between test results of two methods (P＞0.05).